Whole Coriander Seeds

Coriander seeds have a lovely mild flavor that is warm and sweet with hints of citrus. Many cooks prefer to enhance their flavor before using by lightly toasting in a pan. Some even go so far as to toast whole coriander seeds, add a little olive oil and salt, and eat them as a crunchy snack.

There are two types of coriander seeds — Moroccan coriander and Indian coriander. These seeds are Moroccan coriander seeds which are more common in the United States. They are round, with slight ridges, and a light brown color. Indian coriander seeds are oval shaped with more of a yellow color.

Whole coriander seeds are used in meat rubs, roasts, and fish dishes. They are a common ingredient in Indian and Middle Eastern cuisine. You’ll find them in rice dishes, curries, chutneys, and some flatbread and naan recipes. Coriander seeds are also a pretty common pickling ingredient.

Fun fact: coriander oil was listed as one of the original ingredients in the secret recipe for Coca-Cola.